Weekend Cooking: How to Make a Good Risotto

Risotto is a dish that's become associated with fancy high end restaurants, but really, it's the epitome of Italian home cooking and comfort food. Knowing how to make a good risotto is something we think every cook should have in their back pocket, if only because it's one of those dishes that's so satisfying to prepare and always sure to impress!

Risotto also has a reputation for being fussy and time-consuming. It's true that once you start cooking, it does require a fair amount of attention, but it doesn't take more than a 30 minutes to make. In fact, true Italian cooks will tell you that risotto should take no more than 18 -19 minutes from start to finish. One of our chefs in culinary school made us time him, and sure enough, his risotto was done in exactly 18.5 minutes every single time!

Equipment: Have ready a dutch oven or other heavy bottomed pan, a spoon or spatula, a ladle, a pot for the broth/stock, and a serving dish (or dishes).

Ingredients: At its most basic, risotto has two ingredients: rice and stock. Spices, additional ingredients, and wine are extras - flavorful extras that we wouldn't recommend going without, but extras none the less!

For the rice, look for arborio, carnaroli, or vialone nano. These are all short-grained rices with a high starch content. If at all possible, buy rice that's been vacuum packed, which has a better chance of being fresh.

The stock or broth should be light, well-seasoned, and most importantly, warm. Before you even start the risotto, put a pot of stock over low heat. You don't want it to be boiling, but you should see steam coming off the surface.

Make sure all your other ingredients are prepped and ready to go. Once you start risotto, it's like a train that needs to keep going. You won't have time to stop and chop up extra ingredients or search for an additional spice.

Steps for Basic Risotto: The ratio of rice and stock for a standard risotto is 2 cups of rice to 6-8 cups of stock. How much liquid can depend on how old the rice is and your personal preference.

Step 1 - Soffrito: This is the flavor base of your risotto. It almost always includes onions, but you can add any other aromatics or ingredients you desire! Sauté these ingredients in a healthy amount of butter (which is traditional) or olive oil over medium-high heat until the onion is translucent and beginning to break down.

Step 2 - Tostatura: Pour the rice into the soffrito and stir until every grain is coated with fat. (Add more fat if needed - this is not the time to skimp!) Continue stirring the rice until the edges are just barely beginning to change color but the center is still opaque.

Step 3 - Deglaze (optional): Deglazing the pan at this point isn't strictly necessary, but a splash of white wine will add another layer of flavor and help lift up any bits that have caramelized to the pan. Use a 1/4 cup or so of wine, and simmer until the wine has completely reduced and the pan is nearly dry.

Step 4 - Cottura: Begin incrementally adding the broth (warm broth!) one ladle at a time. Wait to add another ladle until the liquid has been almost completely absorbed by the rice. This gradual addition of liquid is key to getting the rice to release its starch and create its own delicious sauce, so don't rush this step! Ideally, you want to use just enough broth to cook the rice and no more.

Begin tasting the rice after about 12 minutes to gauge how far it's cooked. Add salt and other seasonings as needed. The risotto is ready when the rice is al dente (when it still has a bit of chew) and it has the consistency of thick porridge. If you run your spatula through the risotto, the risotto flow slowly to fill in the space.

Step 5 - Mantecatura: As a final step, add one more ladle of broth along with one or two tablespoons of butter and/or a cup of cheese to enrich the risotto.

Serve the risotto immediately! The longer it stands, the more the starches will set and you'll lose the creamy silkiness.

What's your favorite kind of risotto?

More on risotto from our archives:
• Spring Lemon Risotto with Asparagus and Fiddlehead Ferns
• Caramel Risotto
• How to Make Risotto in a Rice Cooker
• Good Question: Brown Rice Risotto

(Images: Nina Callaway, Faith Hopler, and Sara Kate Gillingham-Ryan for the Kitchn)

Comments (17)

I like to make mushroom rissotto. I use reconstituted dried mushrooms and chicken broth.

Sometimes for color I'll add in peas as well. Or Bacon. mmmm

I always use ALOT of white wine in my risotto, along with some lemon juice. I made a really delicious risotto that involved tossing in mushrooms & whole cherry tomatoes -- and then parsley at the end.

I love to add chopped sundried tomatos and roasted garlic to mine, yum :)

We made a good one recently with chopped up Faicco's hot sausage...

I like to substitute barley (pearled or otherwise) for risotto rice to get a nice, whole grain in my meal. I do lots of variations, but my favorite is with pancetta, shrimp and white wine. I also really like red wine with peas--the colors just pop!

Oh, I really like the idea of making a barley risotto!

I love making risotto, but even after two winters of practice I never get the timing right. How hot should your risotto pot be? I'm never sure if it should be simmering or boiling or steaming....

AMLitt Risotto pot should be medium warm (warming up to med high) add olive oil and risotto for both to "toast" up, once the dry risotto starts to get a lil stuck to the pot about 2 - 3 min later add first ladel/ 1/2 cup of stock.

If I'm adding wine or tomato paste or anything extra i do it in the beginning right before the first ladel of stock this lets the alcohol cook off and the risotto absorb lots of flavor.

I actually like the fact that risotto takes a little while.... Toss in some white wine at the beginning and then enjoy a glass during the rest of the cooking process (especially nice while talking over the day's events with a significant other).

Martha has a great risotto recipe on her site that involves zucchini and peas, I think? The directions are very specific and helpful for novice risotto-makers and you could easily change up the veggies depending on the season.

For the mantecatura I'd suggest no broth (unless your risotto is a bit too thick) and then let it stay 30-60 seconds before serving.
Of course don't use parboiled rice (it cooks more quickly but doesn't release the starch that makes risotto soft and creamy).
For the timing, 15-17 minutes should be enough but you can just taste it. Like pasta, it's better if the rice is a bit "al dente" because by the time it will be on the table it could become too soft.

Yes! stolichnaya, I always use that Martha recipe with the peas and zucchini! It always turns out well, and although she calls it a "spring" risotto, I think it's all-season! I always throw in twice the veggies to make it heartier and more colorful, and I garnish with a sprinkle of green onions on top.

my favorite recipe is for butternut squash and sausage risotto...a great combo...and if you have a pressure cooker it is a fool proof way to make risotto perfectly in a quarter of the time.

My back-pocket risotto is full of corn and any fresh herbs I can get my hands on. I found a great recipe for herb butter - a pat served on top makes it amazing - check out entertaining for a veggie planet by Didi Emmons.

Love, love, love risotto. Our favorite is shrimp and pesto from Williams Sonoma. I could eat it every day of the week.

I make mushroom risotto that always comes out well. We've started adding a mix of mushrooms and peppers. Unfortunately, my husband doesn't like onions so I have to forgo that pleasure. These tips are great and I'll definitely try them next time we make risotto. And maybe sneak in a little shallot or something.

I make a shrimp and asparagus risotto, where the shrimp and asparagus are both poached in the simmering chicken stock, adding their favor to the stock, then removed with a slotted spoon and reserved and stirred in at the end. I always deglaze with white wine, and normally use shallots instead of onions.